Greek tomato & onion flatbread (ladenia)
This recipe from Diana Henry is less rich than tomato focaccia and is lovely with olives or fried eggs, dipped in yogurt or with spreads such as houmous. It goes perfectly with Greek-style lamb with radish & mint tzatziki
- Serves8
- CourseAccompaniment
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
- PlusProving
Ingredients
- 7g sachet easy bake yeast
- 1 tsp caster sugar
- 60ml olive oil, plus extra for greasing
- 1 tsp salt
- 400g plain flour
Fot the topping
- 400g cherry tomatoes halved or quartered
- 1 red onion, sliced (not finely, otherwise they’ll burn)
- 50ml olive oil
- 2 tsp dried oregano
Method
Combine 75ml warm water with the yeast and sugar in a large bowl and put somewhere warm. Leave for 15 minutes, by which time it should have become frothy on top. Add another 160ml warm water, the oil and salt, then stir to combine and add 300g flour. Combine everything with your hands, then slowly add more flour, if needed, until it comes together in a shaggy dough (you might not need to add all the flour).
Knead the dough for about 8 minutes by hand or use a dough hook attached to your mixer and knead with the machine. Put into a lightly oiled bowl. Cover and leave to rise in a warm place for about 1 hour.
Once the dough has doubled in size, knock it back, then press into a lightly oiled roasting tin (24x32cm) and stretch to fit. Let the dough rise again for 20 minutes. Preheat the oven to 220ºC, gas mark 7.
Pat the dough with your finger tips. Combine the tomatoes, onion, 50ml oil, oregano and seasoning in a bowl. Spread over the bread, then bake for 40-45 minutes until risen and golden. Serve warm, cut into squares with the kebabs.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,390kJ/ 332kcals |
|---|---|
Fat | 14.7g |
Saturated Fat | 2.2g |
Carbohydrates | 42.2g |
Sugars | 3.6g |
Fibre | 3.1g |
Protein | 6.1g |
Salt | 0.8g |